Recipe By: adapted from Vegetarian Times Low-Fat & Fast (1997)
Serving Size: 6

2 tablespoons water
1 large onion — chopped (about 2 cups)
2 cups chopped cabbage
3 cloves garlic — minced, up to 4
18 ounces canned sweet potatoes, drained and chopped
14 1/2 ounces canned tomato wedges — undrained
OR diced tomatoes — undrained
1 1/2 cups tomato juice
3/4 cup apple juice
1 teaspoon grated fresh ginger root — up to 2
1/4 teaspoon red pepper flakes — up to 1/2
2 cups frozen cut green beans
1/3 cup natural peanut butter

Heat 2 tbsp. water in a large non-stick skillet over medium-high heat. Add the onion; cook, stirring, until tender, about 5 minutes, adding water if necessary. Mix in the cabbage and garlic; cook, stirring, until the cabbage is tender-crisp, about 5 minutes. Stir in the sweet potatoes, tomatoes, tomato juice, apple juice, ginger, and red pepper flakes. Reduce the heat to medium-low; cover. Simmer until hot and bubbling, about 6 minutes. Stir in the green beans and simmer, uncovered, for 5 minutes. Stir in the peanut butter until well-blended and hot, about 1 minute.

Serve the stew with crusty bread and a salad, or spoon it over rice or mashed potatoes. Serves 6.

Original recipe posted to Veg-Recipes

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